Chapter 619 Labeling and Inspection of Meat and Meat Food Products

Definitions for ORS 619.010 to 619.026 and 619.036 to 619.066

Short title

Purpose

Meat preparation establishment sanitation requirements

Animal food slaughtering and processing establishments; license fees; application of ORS chapter 603; prohibitions and requirements; rules

Sanitation and record inspections; seizure of nonconforming foods and facilities

Prohibition on use of establishment or vehicle upon determination of insanitary conditions; posting notice; removal of notice prohibited

Rules

Prohibited acts

Trichinae treatment required for pork products

Tagging and identification of meat products by person operating retail sales and custom slaughter or processing establishments

Labeling of meat products to conform to ORS chapters 616 and 618

Disposition of moneys received by department

When game meat inspection required; processing by approved establishment

Liability of public employees for inspection

“Fryer” defined

Identification required before sale for human consumption; exception

Identification required before transporting for sale for human consumption

Misrepresentation concerning grower, state of origin or fresh condition

Labeling concerning addition of chemical preservative

Certain fryers excepted from provisions of ORS 619.350 to 619.380

Enjoining violations

Definitions for ORS 619.411 to 619.426

Labeling required before sale for human consumption; restriction on use of words “Grown in Oregon”

Misrepresentation regarding grower, state of origin or fresh condition

Enjoining violations

Criminal penalty for meat inspection law violations

Civil penalties; rules; hearing; disposition of moneys